#柏翠大赛#flower Cake
by zeychou
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Put the ingredients for the oil crust and puff pastry into two bowls.
2. Use chopsticks to stir the material into a flocculent shape, knead it into a uniform dough with your hands, wrap it in plastic wrap, and put it in the refrigerator for about 20 minutes.
3. Put the stuffing ingredients into a large bowl and mix well.
4. Divide the filling into ten equal parts, knead them into balls, and put them in the refrigerator.
5. Divide the puff pastry and oil crust dough into 10 portions and knead them into balls.
6. Flatten the oil crust and wrap the pastry.
7. Close the mouth down and press flat.
8. Use a rolling pin to roll the dough into an oval flat shape.
9. Roll up the dough, cover with plastic wrap and leave for about 15 minutes. Repeat steps 7 to 9 three times in total.
10. Fold the two ends of the rolled strip dough, squeeze it, and roll it into a dough sheet.
11. Wrap the stuffing with the dough, squeeze it, and place it on a baking tray lined with baking paper.
12. Dip the red pigment with chopsticks and dot the flower-shaped pattern on the cake. Preheat the oven to 160 degrees and bake for about 20 minutes.
